Transcript of "Saint valentin anglais"

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Valentine’s Day Everything begins in Rome, a few centuries before our era. Every February 15, Romans celebrated the Lupercalia, in honor of the god Faunus.This was the descendant of Saturn. Patron deity of flocks and fertility, Faunus also attacked the wolves, hence its nickname Lupercus.February 15, Luperci twelve priests of Faunus met in the cave of Lupercal, at the foot of the Palatine (this is where Romulus and Remus, according to legend, were suckled by a wolf.).Wearing a simple loincloth, so they sacrificed a goat. Then the priest asked the priest blood soaked knife on his forehead, blood was then wiped with a tuft of wool soaked in milk.At that time, the twelve men roared with laughter, and then ran through the streets of Rome. Armed with whips goatskin, then they whipped young women to make them fertile (the goat was a symbol of fertility.).Valentine, whose real name is Valentine of Terni, was a monk who lived in Rome during the third century AD This man of faith was reputed to marry couples according to the rites of the Church, and was helping to persecuted Christians.The Emperor Claudius II Gothicus, having learned the actions of Valentin, then decided to imprison him.In his cell, the monk met Julia, the daughter of his jailer. The young woman, blind from birth, then entertained friendly relations with the captive.Then one day Julia regained his sight when she was talking with Valentin.The latter was immediately presented to the Emperor (the monk tried in vain to convert to Christianity.).Claudius II, ruthless, ordered the killing of a prisoner.On February 14, 269 AD, Valentine was first beaten by the legionaries, then, refusing to die, was finally beheaded.After many years, Pope Gelasius I ° decided to ban the pagan festival of Lupercalia, celebrated on February 15. He then chose to substitute the feast of St. Valentine, celebrated on February 14 (the official date of death of Valentine.). www.france-export-fv.com www.france-export-fv.com

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Soba NoodlesIngredients:1 9oz packetSalt and Pepper as per tasteSesame seeds – 2 Tbsp lightly toastedCucumber thinly julienne optionalLime wedges optionalSauce Ingredients:Scallions – 1 ½ cup finely choppedGinger – 2 Tbsp mincedCilantro – ¼ cup choppedSesame oil/ grape seed oil/ any neutral oil – 2-3 TbspChili oil – 2 tspSoy sauce – 1TbspRice wine vinegar – 2 TbspHoney – 2 TbspSalt – 1 tsp, as soy sauce is salty too so be careful with the salt / Black pepper – 1 tspDirections:Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning.Keep it aside for 10 -15 minutes for the flavors to develop.Boil the soba noodles as per the instruction on the package.If you need them cold, drain well with the cold water once they are cooked.Or just drain the water in which they boiled if you like them hot.Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time.Sprinkle lime juice if you like and also if you like add some julienne cucumber.Give a final toss.

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Salmon en PapilloteIngredients:4 salmon fillets1 lemon, juice onlysalt and ground black pepper to taste4 12x18-inch pieces of parchment paper1 lemon, thinly sliced1/2 cup green onions, chopped8 spears fresh asparagus, cut into 1-1/2 inch pieces4 teaspoons olive oilCheck All Add to Shopping ListDirections:Preheat oven to 350 degrees F (175 degrees C).Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon.Sprinkle fillets with salt and black pepper.Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side ofthe paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-upasparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold theparchment paper over the salmon. Fold the edges of the paper over several times, allaround the open edges, to seal the salmon into a parchment paper envelope. (Do not tapethe parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush thetops of each packet with about 1 teaspoon of olive oil.Bake in the preheated oven until the asparagus is tender and the salmon is opaque andslightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open thepaper to release the aroma.

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Chicken with Cider and ApplesFor 4 People:4 beautiful choice of chicken (thighs white wings)two onionsa bottle of cider2 golden applesFlourCreambrandy (optional)OilbutterDirections:In oil and butter hot, fry the chicken and onions.When two took a nice color, add a tablespoon of flour over the chicken and mix(this is toget a nice sauce).Pour the cider to cover the chicken and cover your pot.Simmer over low heat for 40 minutes.Sauté apples in butter and add the juice 15 minutes before the end of cooking.When cooked chicken add a tablespoon of heavy cream.

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Chocolate CakeIngredients:2 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda1 teaspoon salt2 cups granulated sugar2 cups water4 ounces unsweetened chocolate6 tablespoons unsalted butter1 teaspoon vanilla extract2 eggs, lightly beatenDirections:Preheat the oven to 350°.Butter and flour two 8-inch round cake pans. Line the bottoms with parchment paper.In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.In a medium saucepan, combine the sugar with the water. Bring to a boil over high heat and stir untilthe sugar dissolves; then pour into a large bowl.Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled.Stir in the vanilla.Beat the eggs into the chocolate mixture at medium speed until combined.Add the dry ingredients all at once and beat at medium speed until smooth.Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the topsprings back when pressed lightly and a cake tester comes out clean.Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.When completely cool, frost with your favorite frosting, preferably chocolate. (You will need about 31/2 cups of frosting.).